Energy management in the kitchen: The right equipment makes all the difference

The trend has been on the horizon for some time now: more and more bistros and restaurants are cooking with sustainability in mind. Sustainable cuisine incorporates local products to avoid the need for long-distance transportation, and uses pigs “from nose to tail” to reduce waste. But many cooks are still forgetting that having the right kitchen equipment is a big part of sustainability.

“When we come into the kitchen,” says Simon Parke Davis, Managing Director, RATIONAL Kitchen & Catering Equipment Trading FZCO, “we’re continually surprised by how little thought restaurant owners give to their energy footprint.” Parke Davis and his colleagues often see situations like pans of Steaks being prepared under the constant supervision of an experienced cook, large pots of vegetables taking up the entire stove, and no space being left in the oven for the Gratin. It isn’t long before a whole panoply of kitchen appliances are running at once, which consumes a great deal of energy. “In many cases, a combi-steamer would be the perfect solution,” Parke Davis continues, “not to mention an investment that pays for itself within just a few months.” One example he cites would be a restaurant preparing 200 meals per day: a single SelfCookingCenter 101 would quickly save up to €800 per month in energy costs. For one, the SelfCookingCenter boosts efficiency in the kitchen, for example by allowing cooks to prepare several products at the same time, yielding consistent results without requiring monitoring. For another, the appliance is energy efficient in itself, having received Energy Star and Lean & Green Management Awards. The energy efficiency calculator on rational-online.com has information on the additional savings SelfCookingCenters provide different industries in terms of raw materials consumption, space efficiency, and working hours.